Unbelievably Easy Slow Cooker Carnitas Tacos

This is going to become your new go-to on taco night. Pork shoulder becomes meltingly tender as it slow-cooks in the chile- and garlic-infused citrus sauce. Searing the pork in a skillet for just a minute adds a depth of flavor you don't otherwise get in a slow cooker. Mildly spicy ancho chile (dried poblano peppers) adds authentic chile flavor to the sauce. Look for dried chiles in the produce or bulk spice department in large supermarkets. To serve taco truck–style, tuck the carnitas into warm corn tortillas and keep the toppings simple with diced white onion, cilantro, and a squeeze of lime. Pair with slaw on the side.

Ingredients

1 3/4 pounds boneless pork shoulder, trimmed

1 tablespoon dark brown sugar

1 teaspoon kosher salt, divided

3/4 teaspoon black pepper, divided

1/4 cup fresh lime juice, divided

1/4 cup fresh orange juice, divided

2 cups hot water

1 dried ancho chile

4 garlic cloves, smashed

1 white onion, sliced (about 1 1/2 cups)

1 bay leaf

1 cinnamon stick

2 oregano sprigs

1 tablespoon canola oil

12 (6-in.) corn tortillas, warmed

6 tablespoons chopped white onion

Cilantro sprigs (optional)

Lime wedges (optional)

Nutritional Information

Calories 392

Fat 14g

Satfat 3g

Unsatfat 9g

Protein 30g

Carbohydrate 40g

Fiber 5g

Sugars 6g

Added sugars 2g

Sodium 441mg

Calcium 7% DV

Potassium 18% DV

Calories 392

Fat 14g

Satfat 3g

Unsatfat 9g

Protein 30g

Carbohydrate 40g

Fiber 5g

Sugars 6g

Added sugars 2g

Sodium 441mg

Calcium 7% DV

Potassium 18% DV

How to Make It

Step 1

Cut pork into 3-inch pieces, and place in a large ziplock bag. Sprinkle with brown sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons lime juice and 2 tablespoons orange juice to bag, and seal, removing as much air as possible. Refrigerate 8 to 24 hours.